Copycat Cheesecake Factory Miso Salmon Recipe
This miso-glazed salmon tastes just like the one from Cheesecake Factory, savory, slightly sweet, and packed with umami flavor. It’s surprisingly easy to make at home with just a few simple ingredients, and it’s ready in under 30 minutes. Perfect for an elegant weeknight dinner or a restaurant-style date night at home.
Equipment
- Skillet (preferably cast iron or oven-safe)
- Small saucepan
- Mixing bowl or zip-top bag
- Measuring spoons
- Oven
Ingredients
- For the Miso Glaze:
- 3 tbsp white miso paste
- 2 tbsp brown sugar
- 1 tbsp mirin
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove minced
- For the Salmon:
- 2 –4 salmon fillets about 6 oz each
- Salt and black pepper to taste
- 1 tbsp olive oil for searing
Instructions
- Make the glaze:
- In a small saucepan over medium heat, combine the miso paste, brown sugar, mirin, soy sauce, sesame oil, ginger, and garlic. Stir constantly for 2–3 minutes until the glaze is smooth and slightly thickened. Do not boil. Set aside.
- Marinate the salmon:
- Pat salmon dry. Place in a shallow dish or zip-top bag. Pour about two-thirds of the glaze over the fillets. Cover and refrigerate for 30 minutes to 4 hours.
- Sear the salmon:
- Preheat oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat. Add salmon, skin-side down, and sear for 2–3 minutes until golden.
- Bake to finish:
- Flip the salmon, brush with a bit more glaze, and transfer the skillet to the oven. Bake for 6–8 minutes, or until salmon flakes easily and reaches an internal temp of 125°F.
- Serve:
- Plate over jasmine rice and steamed snow peas. Drizzle with remaining glaze and garnish with sesame seeds or scallions if desired.
Notes
- You can make the glaze ahead of time and refrigerate for up to 5 days.
- To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce, and check your miso label.
- This miso glaze also works great on tofu, shrimp, or chicken.